Key Differences Between SOE Coffee Beans and Single-Origin Beans: What Does SOE Espresso Mean?

"Hello, I'd like an Americano!"

"Certainly, would you like to switch to SOE coffee beans?"

"What's the difference?"

"SOE tastes better!"

"Then I'll have the SOE coffee beans!"

"There's an additional charge of 5 yuan for switching to SOE, thank you!"

Many coffee shops today offer multiple types of espresso beans for customers to choose from. Typically, the default option is a basic blended coffee bean, but you can upgrade to SOE coffee beans for an additional 3-10 yuan (depending on the shop).

What is SOE?

SOE is not a recent development! Many people simply want to enjoy a cup of coffee without necessarily delving into the stories behind it. When they hear about SOE coffee beans and that there's an extra charge, they might assume it's something premium.

Actually, SOE is just an abbreviation for "Single Origin Espresso," which translates to single-origin espresso coffee. Literally, it's meant to distinguish itself from blended coffee beans.

The History of SOE and Blended Coffee

SOE is not a new product; it actually appeared earlier than blended coffee (though the term "SOE" was coined later). Here, we need to clarify the logic behind the emergence of blended coffee beans. Before blended coffee beans existed, the world naturally used single-origin coffee beans—coffee from Mocha, Brazil, Java, etc. At that time, there was no emphasis on "single origin" because it was simply taken for granted and didn't require special mention.

Until the consumer market reached a certain scale (primarily in Europe at that time), and coupled with the risks of unstable production and quality across various coffee-growing regions, someone came up with the idea of blending coffee beans from different regions to counter these risks. From then on, blended coffee became the mainstream. Using coffee beans from different regions complemented each other, stabilizing the coffee's flavor. Even if a particular region had a poor harvest the following year, the blend recipe could be adjusted to compensate.

The Modern SOE Revival

In recent years, SOE coffee has regained popularity, mainly influenced by the broader environment. Single-origin coffee has gradually become ingrained in people's minds. In pour-over coffee, single-origin beans are predominantly used, producing exceptionally excellent flavors, which has created a subconscious belief that "single-origin coffee equals good coffee."

The rise of single-origin coffee actually stems from the concept of specialty coffee. To summarize, a group of coffee industry leaders aimed to solve the problem of inconsistent coffee quality from its roots. By establishing standards, teaching coffee farmers scientific cultivation methods, and purchasing high-quality coffee at premium prices, they motivated farmers in coffee-producing regions to practice meticulous cultivation. This improved the quality of coffee beans, naturally resulting in better flavors when brewed.

Traditional Espresso vs. SOE

In the past, our impression of espresso coffee was of a balanced, bitter black coffee that needed milk to taste good. This wasn't due to the extraction method but rather the coffee beans used. Espresso coffee couldn't be priced too high and required large quantities, so when it came to beans, cost was the first priority, followed by stability, and only then flavor. Blending was the most reliable approach, and the raw beans used in blends had to be high-yield and supply-stable, so ingredients were basically selected from the top ten coffee-producing countries. As for flavor, it was generally limited to caramel, nuts, cream, and cocoa. To accommodate the flavor compatibility of various coffee beans, deep-roasting all beans was the most straightforward approach (though market taste preferences were also a leading factor). Traceability was relatively poor back then, and consumers could only identify which roaster or coffee shop made good coffee.

Single-origin coffee, on the other hand, emphasizes the flavors of coffee-growing regions and focuses on traceability stories. Having achieved success through extraction methods like pour-over and siphon, it gradually applied to espresso coffee, becoming what we now call "SOE."

Why Does SOE Cost More?

Since SOE coffee isn't inherently superior to blended coffee by definition, why can SOE be sold at higher prices? The reason is simple: the raw material costs of the SOE coffee beans used by businesses are higher.

Logically speaking, using coffee beans from a single region in Brazil to make espresso could also be called "SOE." However, such practices are rarely seen in the market. This is because the espresso extracted this way might not necessarily taste better than blended coffee beans! Therefore, coffee beans marketed as "SOE" must offer flavors distinct from traditional blends—flavors that make consumers' eyes light up and make them willing to pay. That's why many small-region Ethiopian coffee beans are used for SOE, as Ethiopia is known for citrus and floral flavors. With bolder (slightly lighter) roasting, people can experience different espresso coffee flavors.

Evolution of SOE

Later, more and more specially processed coffee beans emerged, with increasingly distinctive (recognizable) flavors, which were quickly applied to SOE. The rising cost of coffee beans naturally reflected in the additional charges. Therefore, many coffee shops offer at least one regular blend and one SOE coffee bean, catering to both budget-conscious customers and those pursuing unique flavors.

SOE or Blend?

As previously mentioned, there's no inherent superiority between SOE coffee beans and blended coffee beans—the only difference lies in the user's purpose. For example, a popular blended coffee bean—Sunflower Warmth Blend—uses Honduran Sherry coffee beans and Ethiopian Yirgacheffe natural red cherry project coffee beans. Both are top-quality single-origin coffee beans, and blending these two creates a 1+1>2 flavor experience—sherry, vanilla cream, chocolate—achieving a distinctive flavor different from traditional espresso blends. Of course, when your blending purpose prioritizes flavor and stability, price loses its advantage.

Perception and Trends

Due to historical reasons, the term "blend" has become a stereotype in many people's minds, which is also why many businesses avoid using high-quality blends. In contrast, the term "SOE" forms a vivid impression contrast with "blend" (blend corresponds to single-origin, negative impression corresponds to positive impression).

Finally, when SOE coffee beans become a trend, it's inevitable that many will follow suit. This leads to SOEs that aren't primarily flavor-driven but are SOEs for the sake of being SOEs.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473